At Chillin the Most, chef Steve Brust begets a spread of hearty, refined American eats mixed in with what the restaurant calls "HealthyLicious" options. Inside three separate dining areas–each outfitted with a different atmosphere, and different music–visitors take on grilled ahi tuna, or grilled cheese sandwiches bolstered by beer-braised shredded short ribs. A wide drink selection headlined by 24 beers on tap accompanies meals, as does live entertainment throughout the week including dance parties and live bands.
At Bogey's & Stogey's, an impressive arsenal of cigars, cloves, cocktails, and luxury smokeables surrounds customers as they relax in a cozy lounge area. Amid wispy tendrils of fragrant smoke emanating from pipes and hookahs, patrons challenge each other to games of silver strike bowling, chess matches, or breath-holding contests. As 15 glistening brass taps dispense craft suds behind the bar, karaoke sessions each Wednesday, Sunday, and every other Friday draw crowds of amateur ballad belters. A walk-in humidor enshrines countless varieties of luxury cigars, and connoisseurs can upgrade their smoking accessories with the store’s selection of cutters, lighters, and portable humidor containers.
Uncle Mick's Bar & Grill sates appetites with a menu of comforting bar fare and cold brews served in an upbeat, lively atmosphere peppered by live music and pool. Twosomes turn high-fives into high nines with orders of four fried chicken fingers eager to dip into buffalo, honey-mustard, or barbecue sauce. Meaty mouthfuls include the signature Mick burger, an 8-ounce patty char grilled to order, topped with lettuce, tomato, onion, and pickle, and served with chips or coleslaw, and further toppings can be added for an additional charge. Quartets of rumbling stomachs can quiet down with hot or cold sandwiches, such as the blackened open-face prime-rib sandwich, which accompanies fries, coleslaw, jus, and horseradish sauce that causes more nostrils to flare than an international talent search for the best mule impersonator.
With it's staple pizza named Grandma, it's pretty clear that Carmela's Pizza & Wine Bar is steeped in familial tradition. Executive Chef Adam Fatigate expanded on the idea of his late father's Carmela's Brick Oven Pizza and Wine Bar, located in Stuart, and opened his own high-end pizzeria. Here, along with several varieties of New York?style pizzas baked on a subway rail line, Fatigate and his team create the signature Grandma's pizza, a 16-inch square, thin-crust pizza with a slightly tangy sauce and light cheese. Grandma's pizza can stay as simple as a plain cheese pie or go puttanesca-style (with olives, anchovies, and chili oil) or basil-pesto (with sun-dried tomatoes and chicken). Classic Italian dishes also populate the menu, including lasagna bolognese, veal parmesan, and seafood risotto.
While diners can carry-out food, those who stay can imbibe at Carmela's full bar, which pours 80 wines and 25 craft, imported, and domestic beers, and also whips up cocktails with its selection of 100 spirits, such as bellinis and martinis. And the restaurant also offers entertainment: guitar-violin duo Nouveaux Honkies on Tuesday, two pianists on Friday, and jazz on Saturday.
The Bear Trap. That's the nickname assigned to the 15th, 16th, and 17th holes on PGA National Resort & Spa's Champion Course, a lighthearted nod to designer Jack "The Golden Bear" Nicklaus—or so you might think. Rather, the formidable stretch of holes has more than earned its fearsome moniker, as PGA Tour pros discover every spring in the Honda Classic. When the pin is back on the 17th hole, Robert Allenby believes it's the hardest course on the Tour, and Mark Wilson—who won the Classic in 2007—conceded he would still be nervous with a colossal six-stroke lead going into 15. When golfers play the Champion Course, they're walking among the divots of golf history; in addition to the annual Honda Classic, the course has hosted the 1983 Ryder Cup and the 1987 PGA Championship.
Along with the Champion Course and The Palmer Course—named after its legendary designer, Arnold Palmer—the resort features three more 18-hole courses, each of which offers its own devilish challenges. To help golfers take on the sprawling, historic courses, renowned instructor David Leadbetter shapes the teaching strategies at the resort's onsite academy.
The Waters of the World pools are almost like aqueous islands, scattered among the grounds' lush grasses and palm trees. Two of the world's oldest and most coveted natural remedies infuse the waters: Dead Sea salt from Israel, which is used to detoxify the skin and quiet the mind, and Salies-de-B?arn salt from the Pyrenees Mountains, which can help with mood swings and water retention. The pools are the centerpiece of The Spa at PGA National Resort's internationally inspired treatment menu, which reads like a history of old-world spa therapies.
The massage and body treatments draw from nearly every corner of the Earth. Reflexology uses Chinese techniques that date back 3,000 years, aromatherapy massages hydrate skin with essential oils from Egypt, and a mud treatment detoxifies the body with Moor mud from Lake H?v?z in Hungary. Like a robot chef that only uses organic foods, facials use natural ingredients in tandem with modern technologies; for example, tightening NuFace microcurrents can be added to a Sea Water Pearl facial with red seaweed.
The spa, which recently benefited from the resort's four-year, $100 million renovation, also has a salon complete with all hair and nail care services. Plus, a plastic surgeon administers cosmetic injections weekly, and it has an additional selection of men's services, including facials for golfers experiencing red skin as a result of the sun's hot rays or embarrassment over not executing a perfect pirouette after a drive.